Fusilli Pasta with Fresh Basil Cream Sauce

Note to self: If you need a quick simple meal you don’t have to look any further! This is ready in under 20 minutes. Super fast, simple and flavorful. I love pesto, like LOVE it and mixing it in with a creamy sauce and tossing it in with some pasta and fresh tomatoes…yes please. I used fresh parmesan cheese but I’ve made it both ways and the cheese that comes in the green tube totally works as well. I feel like it actually gives the pesto more of a salty kick so after tasting both ways I would use the jarred parmesan instead. This pasta dish has got some good flavor and is light and yummy (but if you’re used to spicy and over the top punches of flavor you might have to add sriracha or something to help boost it up) I love to add fresh slices of mozzarella cheese to my pasta for an extra cheesy bite. I think it might work better if you make double the pesto, and spilt it in half…one to make the cream sauce and the other to add some cooked shredded chicken and then toss it into the pasta. I think that’ll be next on my list of things to try!

I adapted this recipe from damn delicious and while she uses the whole 12 ox box of pasta I opted to go less because I usually tend to favor more saucy and creamy pastas. She’s one of my favorite food bloggers out there so definitely check her out and try out this recipe!

Ingredients:

For the basil pesto:

3/4 cup fresh basil leaves

2 cloves garlic, peeled or 1 tbsp minced garlic

3 tablespoons pine nuts

1/2 cup grated Parmesan (I used fresh parmesan, but the bottle works just as well)

Pinch of pepper

2 pinches of salt

1/3 cup olive oil

For the pasta:

6-8 ounces fusilli pasta

2 tablespoons butter

1/2 cup heavy cream

1/4 cup grated Parmesan (I used fresh parmesan, but the bottle works just as well)

2-3 roma tomatoes, diced

Directions:

In a large pot of boiling salted water, cook 6-8oz of fusilli pasta according to package instructions; drain well.

To make the pesto, combine the basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.

With the motor running, add the olive oil in a slow stream until emulsified; set aside.

While the pasta is cooking, heat the butter and cream over medium heat in a large saucepan.

Stir in the pesto until well-combined and heated through, about 1-2 minutes; stir in the remaining 1/4 cup Parmesan.

Remove from heat; immediately combine the hot pasta and pesto mixture, allowing the flavors to soak; stir in the tomatoes.